Instructions: Fry coriander and cumin seeds (without oil) then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.

Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.

Ready to serve.

This recipe yields 3 to 4 servings.

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